Recipes

Adlai Crunch Bark Is Just like Pinipig Crunch—but with Adlai Instead of Pinipig, and Minus the Ice Cream

July 25, 2020

Last year, we attended an event that used puffed adlai as a salad topping. It was puffy and crunchy, and it had a nice toasted flavor. It immediately inspired an idea to make adlai crunch bars. Think pinipig crunch, but with adlai in place of pinipig. This recipe was supposed to be that. But it didn’t quite turn out as we’d hoped. (Hey, it happens.)

Arf arf!

Not all is lost though. Presenting: adlai crunch bark. It’s just how we imagined our adlai crunch bars, but without the ice cream. That just means it’s easier to make. Plus, it’s not anymore limited to just an ice cream shell—although you can definitely still eat it with a few scoops.

Adlai Crunch Bark

  • Serves: 4-6 people
  • Active time: 30 mins
  • Total time: 30 mins
  • Difficulty: Easy

INGREDIENTS

Adlai

  • 1/2 tbsp. oil
  • 1/2 cup adlai

Chocolate

  • 2 cups chopped chocolate
  • 2 tbsp. coconut oil
  • 1 tsp. flaky salt

INSTRUCTIONS

  1. In a cold pan, add the oil and adlai.
  2. Place the pan over medium heat, then cook adlai, stirring continuously, until golden and slightly puffed, about 5 minutes.
  3. Remove adlai from pan and set aside to cool completely.
  4. While adlai is cooling, heat chocolate and coconut oil in the microwave or over a double boiler until fully melted and smooth.
  5. Take half of the cooled adlai and stir into the chocolate mixture.
  6. Pour the chocolate over a sheet pan lined with parchment paper and spread into an even thin layer.
  7. Sprinkle over the remaining adlai and the flaky salt, then let bark set in fridge until completely cooled and hardened.
  8. Break into large pieces for serving.​
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

FOLLOW
0 comments in this post SHOW

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on

Reading